If you try Mimosa with butter, you won't want to cook without it. An appetizing salad becomes even tastier, juicier and softer. Use the oil with a high percentage of fat content and pre-freeze.
Ingredients
- Canned fish (in oil) – 1 bank
- Chicken eggs (boiled) – 3 pieces
- Cheese (solid) – 80 g
- Potatoes (boiled) – 250 g
- Carrots (boiled) – 2 pieces
- Onion - 1 piece
- Butter (82% fat content) – 100 g
- Salt - to taste
- Mayonnaise - 100 ml
Step-by-step cooking recipe
Put canned fish together with the liquid on a plate and mash with a fork.
Grate cheese, frozen butter, peeled potatoes and carrots.
Peel the eggs from the shell, divide into whites and yolks, grate on a fine grater.
Peel the onion from the husk and chop.
Put the potatoes on a wide plate using a cooking ring, add salt.
Next are layers of canned food, onions and mayonnaise.
Spread the butter and cheese evenly. Brush with mayonnaise.
Lay out a layer of carrots, add salt and arrange the proteins.
Sprinkle the yolks thickly on top and put them in the refrigerator for 1.5 hours.
